B
BackCountryBabe
ACCOUNT CLOSED
I haven't tried this but next trip to the mountains when we feed a group, I think I'll get it ready the night before and try it! You could tone the fat and calories down with simple substitutions also.
Plastic slow cooker liner
1 pound bulk breakfast sausage, browned and drained
1 4.5-ounce package tostada shells, coarsely broken
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1 4-ounce can diced green chiles
12 eggs, or 3-1/2 cups refrigerated or frozen egg product
1 10.75-ounce can condensed fiesta nacho cheese soup
1/4 teaspoon ground black pepper
2 avocados, chopped
2 cups refrigerated fresh salsa
1 8-ounce carton dairy sour cream
Directions
1. Line a 3-1/2 or 4-quart slow cooker with a plastic slow cooker liner. In a very large bowl, combine sausage, broken tostada shells, sweet pepper, onion, and undrained diced green chiles. In a large bowl, whisk together eggs, soup, and pepper. Pour over sausage mixture; transfer to prepared slow cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours. Serve mixture garnished with avocados, salsa, and sour cream. Makes 6 servings
A HEART ATTACK SPECIAL! What better way to a mans heart. THanks